253 Wastage Control Jobs - Page 2

Lodha Group is looking for Sous Chef to join our dynamic team and embark on a rewarding career journey Develop new menu options based on seasonal changes and customer demand Assist with the preparation and planning of meal designs Ensure that kitchen activities operate in a timely manner Resolve customer problems and concerns personally Monitor and record inventory, and if necessary, order new supplies Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating

Jubilant Foodworks Limited is looking for Kitchen Executive|ME0|10022 to join our dynamic team and embark on a rewarding career journey Assisting with the preparation of operating budgets, financial statements, and reports. Processing requisition and other business forms, checking account balances, and approving purchases. Advising other departments on best practices related to fiscal procedures. Managing account records, issuing invoices, and handling payments. Collaborating with internal departments to reconcile any accounting discrepancies. Analyzing financial data and assisting with audits, reviews, and tax preparations. Updating financial spreadsheets and reports with the latest available data. Reviewing existing financial policies and procedures to ensure regulatory compliance. Providing assistance with payroll administration. Keeping records and documenting financial processes.

Job description Role & responsibilities Ensuring flawless execution of operations with excellent customer service standards , ensuring the smooth running of shift, Ensure proper utilization of team to get the best efficiency in Restaurant. Optimize use of Equipment's. Strict follow on the Hygiene standards which are prescribed by the company to meet the Pizza Production at restaurant, zero compromise. To insure the quality parameters to be followed during the operations. Preferred candidate profile Restaurant manager/ Assistant Manager or similar experience in a reputed QSR brand, Managers with minimum 5-10 years of working experience with QSR

As a member of Vantage Nutrition LLP in Shirwal, your primary responsibilities will include strategic and planning tasks as well as functional core duties. You will be responsible for keeping machinery clean for production processes, preparing appropriate cleaning solutions, and ensuring that all parts are clean as per SOPs to maintain GMP standards. Managing processes and operations for all machineries, preparing batches in accordance with BMR, and ensuring products are processed by following BMR & SOPs standards are essential to avoid deviations or errors in the production process and maintain product efficiency. You will also handle raw material/packing material, count goods, store them, and ensure the quality and quantity of all materials received to maintain product quality. Your role will involve applying regulations for GMP compliance and implementing procedures based on Good Manufacturing Practices to maintain product quality. Following the production schedule, utilizing all information for the actual implementation of the plan, and keeping workspaces and equipment clean and free from dirt, infection, and disease will be crucial to maintain GMP standards. In addition, you will be expected to carry out preventive maintenance, machine cleaning, inspection, and lubrication as per SOPs and preventive check-list to improve machine efficiency. Your key result areas will focus on production efficiency, machine efficiency, wastage control, and GMP compliances. To qualify for this position, you should hold a graduate degree and possess at least 3 years of experience in a relevant field. Your competencies in the areas of production efficiency, machine efficiency, and GMP compliance will be instrumental in ensuring the success of your role.,

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1+years of experience in a similar role. Demonstrated expertise as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Need to upload videos and pictures of your work Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1+years of experience in a similar role. Demonstrated expertise as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1+years of experience in a similar role. Demonstrated expertise as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Role & responsibilities JOB SUMMARY Under the general guidance and supervision of the Executive Chef / VP Operations and in accordance with the set policies and procedures of the Company, he/she is responsible for the smooth, efficient and profitable running of Kitchen. Oversees and directs all and any aspects of the Kitchen operations and also officiates in the absence of Executive Chef FUNCTIONAL, SUPERVISORY, MANAGERIAL AND ADMINISTRATIVE DUTIES AND RESPONSIBILITIES: Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef also acts as the intermediary between the kitchen and service staff Planning and directing food preparation: As the second in command, the Sous Chef is responsible for managing kitchen staff to ensure food is prepared properly. Managing kitchen staff: The Sous Chef will have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she will have to discipline workers who are not performing their job correctly or professionally Training and scheduling: The Sous Chef is in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen. Expediting: The Sous Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. Quality Control: The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy Other responsibilities include, but not limited to 1. Supervise the functions of the department employees, facilities, operations and cost on a daily basis. 2. Monitor and control on an on-going basis: a. Quality levels of product and service b. Customer satisfaction and feedback. c. Operating costs. d. Sanitation, cleanliness and hygiene of the entire area under his purview. e. Ensure optimum performance in specific jobs assigned in the above areas. f. Complying with laid down systems and procedure. g. Whether SOPs are understood and implemented by the team. 3. To oversee the services of the kitchen and ensure the highest standards and quality of food at all times. 4. Responsible to maintain statutory records. 5. Supervise, plan and implement duty roster at the Unit. 6. Responsible to ensure cleanliness and hygiene in all areas of operations. 7. Responsible for resolving all guest issues regarding food. 8. Responsible to control and to monitor cost variances for the following:- Food and Beverage, HLP & Manpower 9. Responsible to ensure smooth shift closure and handover. 10. Responsible to prepare departmental budgets and objective manuals with constant review and observations. 11. To Project a positive image of LBF to the external guest. 12. Responsible to ensure that the unit has minimal audit queries and resolve queries at the earliest 13. To motivate the staff and ensure that they are working together as a team. 14. Responsible to monitor and to control wastage. 15. Responsible to carry out any activity which is assigned by the management from time to time. 16. Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action 17. Month end closing of inventory, raw Material items 18. Taking briefing of staff before staffing each Shift 19. Proper maintain of holding & serving temperature of Food etc 20. To maintain targeted food cost 21. To ensure no abusive language is used. ADMINISTRATIVE DUTIES AND RESPONSIBILITIES : 22. Responsible to coach , mentor the team for the next level by way of career progression. 23. Responsible to ensure adherence to the unit training calendar. 24. Responsible for sanctioning leaves of the team. 25. Making KRA reports on monthly & quarterly 26. Responsible to prepare daily, weekly and monthly reports pertaining to all areas of the outlet operations Preferred candidate profile

leadership and hands-on kitchen work, encompassing menu creation, staff management, budget control, and ensuring high-quality food production and sanitation standards. Required Candidate profile Menu Development,Staff Management,Kitchen Operations,Quality Control,Inventory & Cost Control,Budgeting & Financial Planning,Health & Sanitation,Vendor & Supplier Relations,Trend Analysis,competitive.

RESPONSIBILITIES Oversee and manage culinary operations ensuring consistent food quality, hygiene. Drive cost-efficiency initiatives while maintaining premium quality standards, managing food costs, inventory and wastage Hold full Profit & Loss (P&L) responsibility for culinary operations, driving revenue opportunities while managing costs, inventory, and resource allocation effectively Lead, train, and mentor culinary staff, promoting a culture of teamwork, innovation, and continuous improvement Monitor food costs, minimize wastage, and implement measures to improve kitchen efficiency without compromising quality Ensure adherence to FSSAI guidelines and other food safety regulations across all kitchens. Lead the commissioning and opening of new kitchens across various locations, working closely with projects, procurement, and operational teams to plan layouts, equipment needs, and staffing Collaborate with management and finance teams to develop and manage Capex (Capital Expenditure) plans for new kitchens and upgrades REQUIREMENTS Minimum 10 years of experience in large-scale food operations, preferably in institutional catering. Strong leadership, process management, and the ability to work in a fast-paced environment Demonstrated experience managing P&L accounts and financial performance within culinary operations Strong problem-solving skills with a user-first approach Ability to lead in a fast-paced, high-growth environment Self-motivated, energetic, and strong team leadership qualities

As a Restaurant Manager, you will be responsible for overseeing the daily operations of the restaurant, customer , and maintaining a profitable and efficient establishment. You will play a key role in creating a welcoming atmosphere for guests . Bachelors degree in hospitality management or related field preferred. Knowledge of food & beverage , cost control, and inventory management.

As a Restaurant Manager, you will be responsible for overseeing the daily operations of the restaurant, customer , and maintaining a profitable and efficient establishment. You will play a key role in creating a welcoming atmosphere for guests .Bachelors degree in hospitality management or related field preferred. Knowledge of food & beverage , cost control, and inventory management.

As a Restaurant Manager, you will be responsible for overseeing the daily operations of the restaurant, customer , and maintaining a profitable and efficient establishment. You will play a key role in creating a welcoming atmosphere for guests .Bachelors degree in hospitality management or related field preferred. Knowledge of food & beverage , cost control, and inventory management.

As a Restaurant Manager, you will be responsible for overseeing the daily operations of the restaurant, customer , and maintaining a profitable and efficient establishment. You will play a key role in creating a welcoming atmosphere for guests .Bachelors degree in hospitality management or related field preferred. Knowledge of food & beverage , cost control, and inventory management.

Responsibilities: * Manage kitchen operations during shifts * Prepare Asian dishes according to menu specifications * Maintain high food quality & presentation standards * Collaborate with team on inventory management & ordering

Looking for an experienced chef who loves ingredients. Overall responsibility of kitchen's daily operations, food production, menu planning, staff training, monitoring food quality & cost, wastage control, etc. will be some of the responsibilities.

Olive Trotter is looking for Executive Chef to join our dynamic team and embark on a rewarding career journey Overseeing the daily operations of the kitchen and ensuring that all meals are prepared to the highest standards Developing and maintaining menus, including creating new dishes and specials Managing food inventory and ordering supplies as needed Supervising and training kitchen staff, including hiring and performance evaluations Monitoring food costs and controlling expenses Ensuring that the kitchen is clean and organized, and that all food safety and sanitation guidelines are followed Working with the front-of-house team to ensure a seamless dining experience for guests Participating in menu planning and pricing decisions Maintaining a high level of professionalism and ethical conduct in all interactions with staff and guests Staying up-to-date with the latest culinary trends and techniques.

Responsibilities Operational Management, Customer Experience, Customer Experience, Financial Management, Team Handling Industry- Hotel ,Restaurants,QSR'S only Education- Graduation (Must) Preference- Male

Daily operations of a kitchen, ensuring food preparation, service, and safety standards are met. They manage kitchen staff, maintain inventory, and enforce hygiene protocols. menu planning, staff training, and ensuring smooth kitchen workflow.

Role & Responsibilities :- Manage shifts in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, operating efficiency and profit. Responsible for execution of One-System Workplace Health and Safety during their shift. Ensure employees under their control are observing safety procedures and that any hazardous situations are rendered safe. The shift manager has authority and responsibility for safety over contractors, customers and other visitors when they are on company property. Assist the Restaurant General Manager to achieve CHAMPS Standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service. Ensure that controls and procedures are implemented on each shift under their control to protect the security of employees and company funds. Assist the Restaurant General Manager to effectively recruit and select Team Members using company systems. Allocate responsibilities to each employee on shift and monitor performance accordingly. Ensure tasks are only undertaken by those employees certified to perform them. Ensure that employees follow correct maintenance procedures in accordance with the established maintenance roster and advise the Restaurant General Manager of any repairs or maintenance required within the restaurant.

Key Responsibilities Supervise daily department functions, including staff, operations, and costs. Monitor - Quality of products and services, Customer satisfaction, Operating costs and sales, Cleanliness and hygiene, Compliance with procedures and SOPs Set and strive to achieve departmental targets. Ensure high service standards in all operations. Maintain revenue, accounts, and statutory records. Plan and implement duty rosters. Resolve guest issues promptly. Ensure displays and signage are well-maintained. Control and monitor cost variances for food, beverages, manpower, and HLP. Oversee smooth shift closures and handovers. Prepare and review departmental budgets and objectives. Project a positive image of the establishment. Ensure smooth operations in all guest areas. Minimize audit queries and resolve them quickly. Motivate staff to work as a cohesive team. Monitor and control waste. Implement cash handling controls. Carry out management-assigned tasks. Provide customer service and support. Manage company ties and public relations at the restaurant level. Compile MIS reports, handle customer feedback, and ensure food quality. Maintain hygiene standards at all times. Create reports on cost analysis, sales, breakage, and profit/loss. Conduct month-end inventory of items. Brief staff before each shift. Prepare monthly and quarterly KRA reports. Ensure proper food holding and serving temperatures. Address integrity issues promptly. Adhere to company policies. Treat all staff with respect. Ensure a safe work environment for female staff. Report incidents to management and HR. Administrative Duties Assist HR with shortlisting Team Leaders and staff. Coach and mentor team members for career growth. Ensure adherence to the training calendar. Sanction team leave requests. Prepare daily, weekly, and monthly operational reports.

The Mess Supervisor (Residential) position entails several key responsibilities. These include monitoring mess receipt and issues, maintaining stock records, controlling inventory, minimizing wastage, finalizing menus, preparing monthly reports for the manager, and keeping the management informed. The ideal candidate for this role should possess a degree in any field and have at least 3 years of experience working as a Mess Supervisor or Manager in an educational institution. This position is based in K G Chavadi, Coimbatore and is a full-time role that requires in-person presence. For further details or to apply for this position, please contact Karthikeyan Venkataraman.,

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities - Prepare, cook and produce food to the company's standard, with particular emphasis on presentation, hygiene and economy. - Ensure proper cleanliness of the kitchen equipment and flooring. - Observe all safety rules and procedures. - Ensure that equipment and materials are not left in a dangerous state. - Ensure proper grooming and hygiene for self and for all staff under him. - Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.